Citrus Loaf Cake
This is adapted from Odette Williams Simple Cake. I changed up th eamounts and the glaze is my recipe. I used meyer lemon but you can really use any citurs.
Servings: 0
Ingredients
- 2-1/4 cups All-Purpose Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 large Eggs, room temperature
- 3/4 cup Avocado Oil
- 1 cup Plain Kefir Cheese//Yogurt
- 1 large Lemon, zest of
- 1/2 cup Fresh Squeezed Lemon Juice
- 1 cup Granulated White Sugar
Instructions
- Preheat oven to 350°Grease and line with parchment paper a 9x5 loaf pan. Grease the parchment, too. I recommend leaving the paper to hang over the pan to lift cake out, later.
- In a large bowl sift together flour, baking powder and salt.In a medium bowl whisk together eggs, oil, kefir, zest, lemon juice and sugar until smooth.Whisk egg mixture into flour mixture. Continue whisking until batter is smooth.
- Pour batter into prepared pan and bake for 50 - 55 min. Check periodically. If Cake is browning too fast, tent with foil.Cake is done when there are just a few crumbs on a cake tester.Let cool in pan for 10 minutes, then cool completely before glazing.
- While cake is cooling, whisk 2 Tbs. fresh lemon juice into 1 cup of confectioners sugar. If you need or want it to be thinner, add 1 tsp. of additional juice at a time.